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The King Cake Recipe You Never Knew You Needed

From Scratch

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King Cake Bread Pudding with Whiskey Sauce

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Chef Johnnie McKoin 

After 10 years in the catering business, Chef Johnnie McKoin took her place at the helm of the kitchen at Little Big Cup in Arnaudville just over six months ago. In addition to being a great chef, she also happens to be a great Twitter follow, because she shares gorgeous dishes like this one!

Serves 8-10

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1 small King Cake, cubed (8-10) cups (plastic baby discarded)

1 8-ounce package of cream cheese, softened

4 tablespoons butter, softened

1-cup sugar

2 eggs

1 14-ounce can sweetened condensed milk

2 cup half-n-half

2 teaspoons pure vanilla extract

2 teaspoons ground cinnamon

2 teaspoons run extract

Pinch of salt

3 cups powdered sugar

4 tablespoons milk

3 tablespoons fresh lemon juice

Purple, green and gold (yellow) sugar sprinkles

Step 1

Preheat oven to 325 F. Generously butter a large baking dish. Place cubed King Cake in prepared dish; set aside. In the bowl of an electric mixer with paddle attachment, combine cream cheese, butter and sugar. Beat on low until creamy, about 3 minutes. Add eggs one at a time, beating until smooth after each addition. Add condensed milk, half-and-half, vanilla extract, cinnamon and salt; mix well.

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Step 2

Pour mixture over king cake. Soak at room temperature, stirring occasionally, until cake has absorbed most of the liquid, about 30 minutes.

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Step 3

Set baking dish in a roasting pan and fill the pan halfway with hot water. Bake, uncovered, until a knife inserted into the center comes out clean and top begins to brown, 45 minutes to 1 hour. When bread pudding is done, carefully remove from water bath and let cool for 20 minutes.

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Step 4

Meanwhile, make a glaze. In a large bowl, combine powdered sugar, milk and lemon juice until smooth. Pour over bread pudding and decorate with alternating colors of sugar sprinkles. Serve warm with Whiskey Sauce.  

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Whiskey Sauce Recipe

1 stick butter

1 cup sugar

1 large egg

½ cup whiskey

Melt butter in the top of a double boiler set over hot, but not boiling, water (or in a Pyrex bowl set over a saucepan of simmering water).  In a separate bowl, beat sugar and egg together; add to melted butter, whisking vigorously to prevent egg from curdling.  Cook, whisking constantly, until sugar is dissolved and egg is cooked, 3-4 minutes.  Remove sauce from heat and stir in whiskey. 

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